Yesterday, the sky was the color of oatmeal porridge, and the weather report was that a blizzard was on the way. It was all too much. So I grabbed my paints and began painting a plate of Moroccan oranges. The sight of the brush loaded with vivid orange watercolor paint made me feel better immediately.
I had a little pot of tea at hand, sitting on a blue tablemat/hotpad thing that I had just finished crocheting. Small disks are crocheted using Lily Sugar’n Cream cotton yarn, and then sewn together. The thing about this little mat is that it is the ultimate take-with-you-anywhere project, and you can make it as big or small as you want. Here’s a closer look at the mat, and then the pattern follows.
A 3-oz. ball of Lily Sugar’n Cream cotton yarn, in Denim color
A size 4 or E crochet hook
To make a disk, chain 4 stitches, and join to form a ring. Chain 3, and then make 19 treble crochets in the ring. Push the treble crochets along, to make room for all the stitches–it may seem a tight fit, but there is enough room (barely!). Join with a slip stitch to the top of the initial Chain 3 (see note below). Weave in the ends. Join the disks by placing two disks face to face, and sewing through the top part of three treble crochets.
Notes: I found that if you made the last, joining slip stitch into the top of the first treble crochet, it snugged the circle together more nicely than if you make the slip stitch into the top of the first chain 3. My tablemat is a square with five disks across. It measures 8-1/2 x 8-1/2″”. But you could make it 5 disks by 10 disks for a table runner. When I sewed the disks together, I cut an 18″ piece of the yarn, and split it into two–it made the seam a bit less bulky. When finished, place the mat face down on your ironing board and lightly steam it.
As I crocheted this mat, bachelor buttons (my favorite flower) came to mind, and I seemed to recall that somewhere I had a recipe for Bachelor Button cookies. The term “bachelor buttons” used to refer to a long ago practice of bachelors when they lost a button. Apparently, they cut a circle of fabric and sewed it on in place of an actual button. The blue, raggedy-edged flowers were named after the ragged cloth buttons. So the cookies really are more like big buttons, not flowers, but I still love the name. Here’s the recipe:
3/4 cup brown sugar
1-1/2 cups sifted cake flour
1/4 teaspoon salt
1/4 cup butter, softened
1 teaspoon vanilla extract
2 eggs, beaten
currants or chocolate mini-chips
Preheat oven to 375 degrees, and line baking sheet with parchment paper.
Combine the sugar, flour, and salt. Cut in butter with two knives, or use your fingertips, until the mixture is sandy textured. Stir in the beaten eggs and vanilla extract until well blended. Let sit for 10 to 15 minutes as you clean up.
Use a measuring teaspoon to scoop up dough and place on cookie sheet, about two inches apart. Place four currants or chocolate mini-chips on top. Bake for about eight minutes or until the bottoms lightly browned.
Notes: The smaller these cookies are, the cuter! If you don’t have cake flour, take a two-cup measuring cup and put three tablespoons of cornstarch in the bottom. Then fill with regular flour to the 1-1/2 cup mark. I made this recipe once with currants and once with the mini-chips. Personally, I like the chips, but these cookies do mellow and get chewier the day after baking, and then the currants come into their own. So either way is tasty.
These are unassuming little cookies that are chewy and brown sugary and buttery. It’s very hard to eat just one. Somehow they make me think of nursery rhymes and children’s games like Button, Button, Who’s Got the Button.
At any rate, hope you enjoy! Namaste. Fran